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Snack cake made of chicken, minced meat

Savory Meatloaf "Cake" with Vegetables

A savory "cake" that any meat lover will appreciate. These non-sweet appetizer cakes are hugely popular. Built on a meat base, this one is really hearty and filling, and the filling rounds out and brings out the flavor of such a fun way to serve a meat dish.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Ground meat (any meat or poultry — the flavor will just vary)

900

Eggs

White bread

140

Milk

Salt (1 tsp)

Ground black pepper (1 tsp)

Vegetable oil (for greasing the pan)

Carrot

100

Onion

Mayonnaise

Tomatoes (medium)

Garlic

Cucumber

Vegetable oil

Fresh herbs (lettuce, dill, cilantro, basil, parsley, and green onion all work)

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 7 g

Fats 64 % 23 g

Carbohydrates 17 % 6 g

257 kcal

GI: 40 / 60 / 0

Cooking method

Step 1:

How do you make a meatloaf cake? Start with the meat "layers." Gather all your ingredients. Use any ground meat or chicken you like. If you buy it ready-made, choose a good-quality one with no fillers — but it's better to grind it yourself. I'm using ground chicken and pork. Large eggs and refined oil are what you want.
Step 2:

Slice the white bread, put it in a blender bowl, and pour in the milk. Let it soak for 5 minutes, then blend until smooth. You can also mash the soaked bread with a fork — the goal is a smooth, even mixture.
Step 3:

For mixing the meat "batter," use a deep, round-bottomed bowl. Transfer the blended bread into it. Crack in the eggs, add the salt and pepper, and mix well.
Step 4:

Preheat the oven to 400°F (200°C). Add the ground meat and knead the mixture thoroughly. It comes out a bit loose. Divide it into 3 equal parts.
Step 5:

For baking, use a round pan about 8 inches (20 cm) across — I use a cast-iron skillet. Grease the pan with vegetable oil and spread one part of the meat mixture evenly across it. Bake on the middle rack for 15–20 minutes. The finished meat layer will turn paler and brown slightly. The timing can vary with the type of meat, your pan, and your oven — go by how the layers look.
Step 6:

While all three layers bake and cool, make the filling. Use whatever fresh herbs you like.
Step 7:

Peel and rinse the onion and carrot. Grate the carrot on the coarse side of a box grater and cut the onion into small dice. Prepped this way, the vegetables cook faster and the filling comes out more even.
Step 8:

Use a skillet big enough to hold both the carrot and onion. Heat it and carefully add the vegetable oil. Since carrot takes longer than onion, start with it. Fry over medium heat, stirring now and then, for about 3 minutes.
Step 9:

When the carrot starts to soften, add the diced onion and fry for another 7 minutes over medium heat. Stir often so the vegetables cook evenly without drying out. Add a pinch of salt and stir. Remove from the heat and let cool completely.
Step 10:

Rinse the tomatoes well and remove the stem ends. Slice one into rounds. Save the other for garnish.
Step 11:

Once the meat layers have cooled, start assembling the cake.
Step 12:

Stir 1 tablespoon of mayonnaise into the carrot-and-onion mixture and mix well. Spread this over the first layer.
Step 13:

Top with the second layer, press down gently, and spread with mayonnaise. Arrange the sliced tomato evenly on top. Cover with the third layer and press down gently.
Step 14:

Peel the garlic, rinse it, and put it in a blender bowl. Pick over the herbs, discarding any wilted leaves, then rinse and dry them. Set some aside for garnish and add the rest to the garlic, along with the mayonnaise. Blend well until the sauce takes on a green tint.
Step 15:

Spread the green sauce over the top layer. Chill for at least 2 hours. Before serving, garnish with the reserved herbs and vegetables.

Serve the cake as a cold appetizer. Dressed up, it makes a striking centerpiece for a party spread.
Adjust the amount of mayonnaise to your taste. If you prefer, swap it for soft cream cheese or a spreadable processed cheese.
The flavor comes out tender and aromatic. The key is not to over-dry the meat layers. My husband says it's the best ground-meat dish I make.
You can serve the cake as soon as 3 hours after making it, but it's even tastier the next day.